Fowler stew: Difference between revisions
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| national_cuisine = [[Continental cuisine]] | | national_cuisine = [[Continental cuisine]] | ||
| creator = [[Elliot Fowler]] | | creator = [[Elliot Fowler]] | ||
| year = 1950s | | year = 1910s <small> (Traditional {{W|mulligan stew}}) </small> <br> 1950s <small> (Served on {{W|French fries}}) </small> | ||
| mintime = | | mintime = | ||
| maxtime = | | maxtime = | ||
Revision as of 04:44, 19 June 2019
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| Place of origin | United Commonwealth |
|---|---|
| Region or state | Appalachia |
| Associated national cuisine | Continental cuisine |
| Creator | Elliot Fowler |
| Invented |
1910s (Traditional mulligan stew) 1950s (Served on French fries) |
| Serving temperature | Hot |
| Cookbook:Fowler stew | |
Fowler stew or Boxcar stew is a traditional Continental stew which is composed of a flour based soup, with a combination of meats and vegetables. Transformed from a predominately mulligan stew base to a french fry based dish with the strew poured over it, some refer to it as "Continental Poutine". It grew in popularity in the 1910s as a popular meal within the hobo community that followed Elliot Fowler, who frequently served the dish in mass quantities. Introduced to the political leaders of the Continetalist Party in 1917, and has become synonymous with the party's poverty relief efforts. When the party established their base of operations in Appalachian based, the recipe was eventually finalized and utilized local rations that were readily available. Fowler strew, in its traditional form, is prepared on a bed of mashed or unmashed potatoes. The stew itself was prepared in a mass hobo stove, where a combination of ramps, corn, squash were boiled, with either a single meat or a combination of meats were cook alongside with it, the most popular meats being venison, wild hog or chicken.